This dish is simply delicious, refreshing and perfect for lover of the oriental cuisine.
4 sea bass fillets of 160 gr or 5.6 oz each, deboned and skinned
2 dl or 6.8 fl oz Japanese Yuzu Vinegar BELBERRY
600 gr or 21 oz al dente cooked taglioline
5 cl or 1.7 fl oz nut oil
3 cl or 1 fl oz sesame oil
200 gr or 7 oz shitake in slices
200 gr of 7 oz enoki mushrooms
5 cl or 1.7 fl oz sake
5 cl of 1.7 fl oz dashi (stock)
- Marinate the sea bass: arrange the bass fillets in a platter and pour over the Yuzu vinegar. Let marinate 20 minutes. Cut into sashimi.
- Heat the oils in a frying pan and brown the mushrooms, do not fry but warm it up. Mix in the hot pasta and the warm mushrooms together.
- Finish with the sake and dashi and season with the remaining Yuzu vinegar and rosemary leaves.
- Present the pasta with mushrooms topped with the sea bass sashimi.